See the image left of the chef holding a
Notice: The index finger and the thumb seem to
pinch the butt of the knife. This allows the
chefto use the blade in rocking motion.
Starting at the tip and then rolling from the
front to the back. The left hand is poised
with the tips of the fingers back and slighlty
curled. This is a safe way to hold something
that you would be cutting. It keeps you're
fingertips out of the way of the sharp blade.
The picture to the right shows the
chef safely walking with a knife.
Notice: The chef holding
the knife as depicted above.
Here the chef is holding the
point of the knife to the
ground, and the knife blade
is facing, back, while the
blade is to the side of
the chefs body.
The photo to the left is the beginning of
our knife skills lessons.
Here we will show you how to begin to
cut uniform sizes.
1. We have peeled a carrot and cut
the ends off.
2. Then using the "knife hold" and
cutting hold, you will turn
your carrot into a rectangle,
squaring off the sides.
Now that you have the "planks" cut,
you can square up the edges once
1. Stack the squared planks
2. Cut even strips, from this you will then
dice, or make other cuts, however
this is what you will use for a
crudite tray or vegetable tray
for a party.